CN113462498A

CN113462498A - Dried orange peel wine and preparation method thereof

Info

Publication number: CN113462498A
Application number: CN202110394848.7A
Authority: CN
Inventors: 李茂�
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-04-13
Filing date: 2021-04-13
Publication date: 2021-10-01

Abstract

A pericarpium Citri Tangerinae wine is prepared from jowar, semen Tritici Aestivi, pericarpium Citri Tangerinae of Xinhui province, rice, and water by distilling alcohol, water, higher alcohol and acid effective components in fragrant fermented grains to obtain steam, and cooling. The preparation method is simple in preparation process and low in cost, and the D-limonene, the beta-myrcene and the flavonoid components in the dried orange peel are separated out into the white spirit by adopting a distillation method. Has mellow taste, and has effects in invigorating stomach, promoting digestion, and caring skin. Has effects in digestion, respiration, cardiovascular system and reproductive system. Has effects of benefiting qi, nourishing blood, benefiting liver, strengthening kidney, dispelling pathogenic wind, dispelling cold, relaxing and activating tendons, regulating qi-flowing, promoting appetite, and strengthening tendons and body constitution.

Description

Dried orange peel wine and preparation method thereof

Technical Field

The invention belongs to the field of liquor preparation, and particularly relates to dried orange peel liquor and a preparation method thereof.

Background

Pericarpium Citri Tangerinae is used for treating fullness and distention of chest and abdomen. Orange peel, pungent in flavor and warm in property, has aromatic flavor, is good at regulating qi and can enter spleen and lung, so it can not only disperse obstruction of lung qi, but also move qi and relieve epigastric distention, and is used for treating stagnation of lung qi, fullness in chest and diaphragm, stagnation of spleen and stomach qi, and abdominal distention. It is often combined with mu Xiang and Zhi Qiao. Can be used for treating damp obstruction of middle warmer, abdominal distention, loose stool, diarrhea, excessive phlegm, and cough. Tangerine peel, bitter in flavor and warm in property, can tonify spleen and promote qi circulation, so it is commonly used for treating damp obstruction of middle energizer, abdominal distention and fullness, loose stool and greasy tongue coating, and can be combined with cang Zhu and Hou Po. It is also good at drying dampness and resolving phlegm, so it is the essential herb for treating cough due to accumulation of damp-phlegm in lung and excessive phlegm, and it is often combined with ban Xia and Fu Ling. Can be used for treating spleen deficiency, anorexia, dyspepsia, nausea, and emesis. The product can invigorate spleen and stimulate appetite by eliminating dampness, is suitable for symptoms such as weakness of spleen and stomach, diet reduction, dyspepsia, diarrhea in stool and the like, and is often used in combination with ginseng, rhizoma atractylodis macrocephalae, poria cocos and the like. Because it can tonify spleen and regulate qi, it is often used as an adjuvant to qi tonics to ensure the effect of tonifying without stagnation and prevent distension. In addition, orange peel can harmonize the middle energizer, and can treat stomach-qi loss, nausea and vomiting, and for vomiting due to stomach cold, it can be used with Sheng Jiang; for vomiting due to stomach heat, it is combined with Zhu Ru and Huang Lian, etc. Has the functions of regulating qi, lowering adverse flow of qi, regulating the middle warmer, stimulating appetite, eliminating dampness and phlegm. It can be used for treating stagnation of qi of spleen and stomach, damp obstruction, fullness and oppression in chest and diaphragm, abdominal pain, anorexia, emesis, constipation, lung qi stagnation, cough, and excessive phlegm. Through years of research, the tangerine peel is known to have a plurality of pharmacological effects.

The pericarpium Citri Tangerinae wine can be used for treating damp retention in middle warmer, abdominal distention, loose stool, diarrhea, excessive phlegm, and cough. Tangerine peel, pericarpium Citri Tangerinae, bitter in flavor and warm in nature, can invigorate the spleen and promote the circulation of qi, so it is commonly used for treating damp obstruction of middle energizer, abdominal distention and fullness, loose stool and greasy tongue coating, and can be combined with cang Zhu and Hou Poa. It is also good at drying dampness and resolving phlegm, so it is the essential herb for treating cough due to accumulation of damp-phlegm in lung and excessive phlegm, and it is often combined with ban Xia and Fu Ling. The pericarpium Citri Tangerinae wine can be used for treating spleen deficiency, diet decrease, dyspepsia, nausea and emesis. Dried orange peel wine can invigorate spleen and stimulate appetite by drying dampness, is suitable for symptoms such as weakness of spleen and stomach, diet reduction, dyspepsia, diarrhea and the like, and is often used together with ginseng, rhizoma atractylodis macrocephalae, poria cocos and the like. Because it can tonify spleen and regulate qi, it is often used as an adjuvant to qi tonics to make tonics without stagnation, so it can prevent swelling. In addition, Chen Pi can harmonize the middle energizer and treat stomach-qi loss, nausea and vomiting, and it is combined with Sheng Jiang for vomiting due to stomach cold; for vomiting due to stomach heat, it is combined with Zhu Ru and Huang Lian, etc.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides the dried orange peel wine and the preparation method thereof, and the D-limonene, the beta-myrcene and the flavonoid components in the dried orange peel are separated out into the white wine by adopting a distillation method.

(II) technical scheme

In order to prepare the dried orange peel wine, the invention provides the following technical scheme:

a kind of dried orange peel wine and its preparation method, including sorghum, wheat, Xinhui dried orange peel, rice, water, wherein said sorghum is 50-70, wheat is 30-45, Xinhui dried orange peel is 0.1-0.3, said rice is 60-100, the said preparation method includes:

(1) pulverizing sorghum, wheat, rice and Xinhui pericarpium Citri Tangerinae, and steaming in a steamer to make starch fully utilized;

(2) mixing the cooked sorghum, wheat, rice and Xinhui dried orange peel with water, and making a basis for saccharification and fermentation;

(3) cooking, gelatinizing, cooling to room temperature to obtain fermented grains, and fermenting in cellar;

(4) uniformly stirring fermented grains which are fermented to be mature to prepare fragrant grains;

(5) evaporating alcohol, water, higher alcohol and acid effective components in the fermented grains into steam by a distillation technology, and cooling to obtain the dried orange peel wine.

Preferably, the sorghum, the wheat and the rice are crushed and then screened through a 20-hole screen.

Preferably, the fermented grains are placed in a sterilized container, sealed and placed in a cellar for normal-temperature fermentation.

Preferably, the Xinhui dried orange peel is crushed to a diameter of less than 0.5 cm.

(III) advantageous effects

Compared with the prior art, the preparation method is simple in preparation process and low in cost, and the D-limonene, beta-myrcene and flavonoid components in the dried orange peel are separated out into the white spirit by adopting a distillation method. Has mellow taste, and has effects in invigorating stomach, promoting digestion, and caring skin. Has effects in digestion, respiration, cardiovascular system and reproductive system. Has effects of benefiting qi, nourishing blood, benefiting liver, strengthening kidney, dispelling pathogenic wind, dispelling cold, relaxing and activating tendons, regulating qi-flowing, promoting appetite, and strengthening tendons and body constitution.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. The specific implementation process is as follows.

Example 1:

selecting 600 kg of sorghum, 400 kg of wheat, 1-3 kg of Xinhui dried orange peel and 1000 kg of rice, crushing the sorghum, the wheat, the rice and the Xinhui dried orange peel, and then placing the crushed sorghum, the crushed wheat, the crushed rice and the crushed Xinhui dried orange peel on a steamer for steaming, so that the starch is fully utilized; mixing the cooked sorghum, wheat, rice and Xinhui dried orange peel with water, and making a basis for saccharification and fermentation; cooking, gelatinizing, cooling to room temperature to obtain fermented grains, and fermenting in cellar; uniformly stirring fermented grains which are fermented to be mature to prepare fragrant grains; evaporating alcohol, water, higher alcohol and acid effective components in the fermented grains into steam by a distillation technology, and cooling to obtain the dried orange peel wine.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

1. The dried orange peel wine is characterized by comprising 50-70 parts of sorghum, 30-45 parts of wheat, 0.1-0.3 part of Xinhui dried orange peel and 60-100 parts of rice, and the preparation method comprises the following steps:

2. The wine of claim 1, wherein the sorghum, wheat and rice are crushed and sieved through 20-mesh sieves.

3. The wine and the preparation method thereof according to claim 1, wherein the fermented grains are placed in a sterilized container, sealed and placed in a cellar for normal temperature fermentation.

4. The wine of claim 1, wherein the Xinhui dried orange peel is crushed to a diameter of less than 0.5 cm.